Crusty Mini Baguettes (Bakery-Style at Home)
These Crusty Mini Baguettes have a golden, crunchy crust and a soft, airy inside. Perfect for sandwiches, dipping, garlic bread, or serving alongside soups and salads. Easy to make with simple pantry ingredients.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1½ teaspoons sugar
2¼ teaspoons active dry yeast (1 packet)
1 cup warm water (110°F / 45°C)
1 tablespoon olive oil
Preparation
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add olive oil, salt, and flour gradually, mixing until a soft dough forms.
Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
Punch down dough and divide into 4–6 portions. Shape each into small baguette logs. Place on a parchment-lined baking sheet, cover, and let rise 30 minutes.
Preheat oven to 425°F (220°C). Slash tops lightly with a sharp knife. Bake for 18–22 minutes until golden and crusty. Cool slightly before serving.
Helpful Tips
Place a pan of hot water in the oven for extra crusty bread.
Use bread flour for chewier texture.
Brush with butter after baking for softer crust.
Perfect for garlic bread and sandwiches.
Common Questions
Can I freeze mini baguettes?
Yes, wrap tightly and freeze for up to 2 months.
Why isn’t my bread crusty?
Make sure the oven is hot and add steam while baking.
Can I make the dough ahead?
Yes, refrigerate overnight and bake the next day.
Can I make larger baguettes?
Absolutely, shape into full-size loaves and bake longer.
Storage
Store in a bread bag or airtight container at room temperature for up to 2 days or freeze for longer storage